Category: Side Dishes

Slow Cooker Chive and Onion Creamed Corn

Oh my — this Slow Cooker Chive and Onion Creamed Corn is so good! It’s creamy and rich! I make it strictly by the recipe without changing a thing.

 

It actually tastes much more fattening than it is.

This is a Betty Crocker slow cooker recipe but you could easily convert this to make on the stovetop if you were short on time.

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Slow Cooker Chive and Onion Creamed Corn
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Slow Cooker Chive and Onion Creamed Corn
Prep Time
20 mins
Cook Time
2 hrs 30 mins
Total Time
2 hrs 50 mins
 

This slow cooker recipe puts creamed corn over the top!

Course: Side Dish
Cuisine: American
Keyword: Slow Cooker Chive and Onion Creamed Corn
Servings: 6
Calories: 325 kcal
Ingredients
  • 4 slices bacon
  • 4 1/2 cups frozen whole kernel corn thawed
  • 1/2 medium red bell pepper chopped
  • 1/2 cup milk
  • 1/4 cup butter melted
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 8 oz container Philadelphia Chive & Onion Cream Cheese
Instructions
  1. In 12-inch nonstick skillet, cook the bacon over medium-high heat, turning occasionally, until crisp. Drain on paper towels. Crumble bacon.
  2. Spray 3- to 4-quart slow cooker with cooking spray. In the cooker, mix corn, bell pepper, milk, butter, sugar, salt, pepper, and half of the bacon. Refrigerate the remaining bacon.
  3. Cover; cook on High heat setting 2 hours to 2 hours 30 minutes.
  4. Stir in cream cheese. Cook on High heat setting 10 minutes longer. Stir well; sprinkle with remaining bacon.
  5. Corn can be kept warm on Low heat setting up to 1 hour.

 

Enjoy!

Up Next:

One Dish Chicken and Rice Bake

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Recipe based on one by Aunt Sukki
Photo by *Parsley*

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Mom’s Baked Beans – Childhood Memories

My Mom’s Baked Beans are a favorite childhood memory and even though I don’t know her recipe this one is very close. Surprisingly easy!

 

Perfect for cookouts and a must as a side for pulled pork sandwiches.

In addition to oven baking, you can also just throw everything in your crockpot and cook on low for 4 hours and then just turn it to warm.

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Mom's Baked Beans
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Just Like Mom's Baked Beans
Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
 

Perfect side dish for any time but a must for backyard BBQ.

Course: Side Dish
Cuisine: American
Keyword: Mom's Baked Beans
Servings: 8
Calories: 365 kcal
Ingredients
  • 3 28 ounce cans prepared pork and beans
  • 1 teaspoon of minced onion
  • 1 teaspoon spicy brown mustard
  • 1 cup packed brown sugar
  • 3/4 cup ketchup plus
  • 1 tablespoon ketchup
  • 5 slices of crispy cooked bacon crumbled
Instructions

  1. Combine all ingredients and place in a greased 3-quart baking dish.

  2. Bake uncovered at 300 degrees for 2 hours.

 

Enjoy Mom’s Baked Beans recipe!

Up Next: 

Cheese Toasts – Much Better Than Garlic Bread

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Recipe based on one by Richard-NYC
Photo by mydesigirl

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Green Beans on the Grill – Delicious

I eat green beans on the grill like candy! I prefer them grilled in the foil, with some charring. They are basically roasted and steamed at the same time.

 

Even the leftovers are delicious cold.

Try adding some onion or tossing with lemon pepper before serving.

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Green Beans on the Grill
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Green Beans on the Grill
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

This is a delicious side dish for any cookout!

Course: Side Dish
Cuisine: American
Keyword: Green Beans On The Grill
Servings: 4
Calories: 295 kcal
Ingredients
  • 1 lb green beans
  • 1 tablespoon olive oil
  • 2 -3 garlic cloves minced
  • 1 teaspoon crushed red pepper flakes
  • salt to taste
  • ground pepper to taste
  • 1 -2 tablespoon water
  • 2 -3 sheets of aluminum foil
Instructions

  1. Put the green beans on a sheet of aluminum foil large enough to fold and seal. You may need to fold two sheets together.

  2. Note: I also use one sheet of foil to set the pouch on. This way if any liquid seeps out or it pulls apart it doesn't leave a mess.

  3. Drizzle olive oil over the beans. Add the minced garlic and crushed red pepper, salt, and pepper to taste.

  4. Toss green beans with tongs until well coated.

  5. Add water and fold aluminum foil together at the top and pinch the sides closed.

  6. Cook the green bean pouch on the grill for about 15 to 20 minutes.

Recipe Notes

When I put my main dish on the grill I open the beans and toss with tongs. If all the water is gone, add a little more, reseal, and move to the top rack. If I lift the grill lid to flip the main dish I usually give the pouch a shake.

 

Enjoy these Green Beans on the Grill!

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Blue Cheese Salad Dressing – Chunky & Homemade

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Recipe based on one by jrusk
Photo by jrusk

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Simply Sauteed Summer Yellow Squash

I eat Sauteed Summer Yellow Squash fairly often and this recipe is one of my favorite ways of preparing it. It brings out the flavor flawlessly.

Sauteed Summer Yellow Squash

It’s hard to believe that with such a simple prep that squash could be so good!

This is the way I have been serving summer squash to my family to years. It is so easy and tastes great. I hope you enjoy it too!

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Simply Sauteed Summer Yellow Squash
Ingredients
  • 6 medium summer squash sliced
  • 1/4 cup butter
  • 1 medium onion sliced thinly or diced
  • salt & pepper
Instructions
  1. Melt butter in large skillet. Add the onion and cook just till tender.
  2. Add the yellow squash and continue cooking over medium heat, stirring until squash begins to soften.
  3. Cover and continue cooking over low heat until nice and tender (usually about 20-25 minutes).
Recipe Notes

I like to add lots of salt and freshly ground black pepper.

Enjoy!

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Recipe based on one by Bev
Photo by Delicious as it Looks

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Paula Deen’s Veggie Pancakes

I love this recipe for Paula Deen’s Veggie Pancakes. But I’ve never had a Paula Deen recipe I didn’t love! These are very easy to make, hold together beautifully and make a nice presentation.

Paula Deen's Veggie Pancakes

They have the perfect little crunch.

I think the recipe is great as is but feel free to play around a bit with some other spices to give it a little extra kick and adapt to your families tastes.

Great dish. Very quick and easy for a week night meal.

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Paula Deen's Veggie Pancakes
Ingredients
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon teaspoon salt
  • 1/4 teaspoon teaspoon pepper
  • 1 egg
  • 1/4 cup milk
  • 1 cup grated carrot
  • 1 cup grated zucchini
  • 2 green onions sliced
  • 2 tablespoons oil
Instructions
  1. In a mixing bowl stir together the flour, baking powder, salt and pepper.
  2. In another bowl, beat together the egg, milk, carrots, zucchini, and onions. Add this to the dry ingredients and stir until combined.
  3. Using a large skillet, heat 1 tablespoon of oil over medium heat. Pour the batter by tablespoons into the pan, making a few pancakes at a time. Cook about 2 minutes on each side until golden brown.
  4. Add the remaining oil to the pan as needed.

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Recipe based on one by JoJoStar
Photo by Calee

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Seasoned Tater Tots – Really Jazzed Up Tots

Seasoned Tater Tots is a simple recipe that is great by itself or alongside hamburgers, hot dogs, steak or a tossed salad. You can adjust the seasonings if you wish.

A great way to jazz up tater tots. Nice little side dish!

Plain tater tots can get boring after a while. This is a good way to wake up the flavor.

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Seasoned Tater Tots
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Seasoned Tater Tots
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Plain tater tots can get boring after a while. This is a good way to wake up the flavor.

Course: Side Dish
Cuisine: American
Keyword: Seasoned Tater Tots
Servings: 6
Calories: 325 kcal
Ingredients
  • 1 32 ounce bag frozen tater tots
  • 2 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons chili powder
  • 2 teaspoons Italian seasoning
  • salt and pepper
  • nonstick cooking spray
Instructions
  1. Preheat oven to 425.
  2. Empty the bag of Tater-Tots into large bowl. Drizzle with olive oil and seasonings. Toss to coat evenly.
  3. Spray a baking sheet with nonstick cooking spray and spread the seasoned tater-tots in a single layer.
  4. Bake for 15-20 minutes.

Enjoy Seasoned Tater Tots!

Up Next:

Roasted Cheese Crisps

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Recipe based on one by VickyJ
Photo by Janni402

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Paula Deen’s Broccoli Coleslaw

In my opinion, you just can’t beat Paula Deen’s Broccoli Coleslaw recipe. I love the combination of flavors, colors, and textures she has in this recipe.

This slaw is a favorite of mine.

I’m also a big fan of quick to prepare recipes, and this one delivered and was flavor-packed as well.

I was a little concerned that the dressing might be too sweet, but it has the perfect amount of sweetness for me.

Be sure to include the almonds and sunflower seeds — they are a great addition.

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Paula Deen's Broccoli Coleslaw
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Paula Deen's Broccoli Coleslaw
Prep Time
25 mins
Cook Time
0 mins
Total Time
25 mins
 

You just can't beat Paula Deen's Broccoli Coleslaw recipe. I love the combination of flavors, colors, and textures she has in this recipe.

Course: Salad
Cuisine: American
Keyword: Paula Deen's Broccoli Coleslaw
Servings: 4
Calories: 165 kcal
Ingredients
  • 2 3 ounce bags oriental-flavor instant ramen noodles, reserve seasoning packet for dressing
  • 3/8 cup butter
  • 1/4 cup slivered almonds
  • 2 12 ounce bags broccoli coleslaw mix (in the bagged salad section of the grocery store)
  • 1/4 cup sunflower seeds
  • chopped green onion for garnish
Instructions
  1. Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat.
  2. Add the crushed noodles and slivered almonds to the skillet and saute, stirring occasionally (keep temperature at low/medium heat).
  3. Meanwhile, whisk together all the dressing ingredients in a small bowl.
  4. Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds.
  5. Pour dressing over salad and toss to coat. Garnish with chopped green onions.

Enjoy!

Up Next: 

KFC Copycat Coleslaw

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Recipe based on one by Ethan’s Mom
Photo by Cookin-jo

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Easy Macaroni Salad

This Easy Macaroni Salad can be made ahead, is kid friendly and quick and easy. Nice to make for a side dish for anything. It’s a crowd pleaser!

Easy Macaroni Salad

I usually make this salad with regular mayo and milk since that’s what I have in the house.

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Easy Macaroni Salad
Ingredients
  • 8 ounces elbow macaroni
  • 1 cup light mayonnaise can use lowfat
  • 3 tablespoons low-fat milk
  • 2 tablespoons vinegar
  • 1 tablespoon mustard
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon teaspoon pepper
  • 1 cup celery sliced thin
  • 1 cup green bell pepper can use red if you like, chopped
  • 1/4 cup onion chopped
Instructions
  1. Cook and drain the pasta according to the package directions; rinse with cold water to cool.
  2. In large bowl combine the mayonnaise, milk, vinegar, mustard, sugar, salt and pepper.
  3. Add the macaroni, celery, green pepper and onion; toss to coat.
  4. Cover; chill to blend flavors.

Enjoy!

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Recipe based on one by Oolala
Photo by Pam-I-Am

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Baked Potato Salad

This Baked Potato Salad is the best potato salad I have ever tasted. The potatoes are baked with oil and Italian salad dressing mix instead of boiled.

Baked Potato Salad

The combination of mayo and lemon juice in the dressing is perfect.

The potatoes smelled so good while roasting in the oven I wasn’t sure they would make it all the way into a salad, but I sure am glad they did!

I don’t think I will ever make regular potato salad again! This is definitely a KEEPER!

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Baked Potato Salad
Ingredients
  • 4 1/2 pounds potatoes peeled and cut into 3/4 inch chunks
  • 1/4 cup olive oil
  • 2 envelopes Italian salad dressing mix
  • 1 medium green pepper chopped
  • 1 medium sweet red pepper chopped
  • 1 bunch green onion chopped
  • 1 small onion chopped
  • 2 large tomatoes chopped
  • 4 hard-boiled eggs
  • 5 slices bacon cooked and crumbled
  • 1 1/2 cups mayonnaise
  • 1 tablespoon vinegar
  • 1 tablespoon lemon juice
  • 2 teaspoons dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
Instructions
  1. In a large bowl, toss the potatoes with oil and dressing mixes. Place into 2 ungreased 13x9x2 inch baking pans. Bake, uncovered at 400 for 45 minutes or until tender. Cool.
  2. Transfer to a large bowl, add the peppers, onions, tomatoes, eggs and bacon. Toss gently.
  3. Combine the remaining ingredients in a small bowl. Mix well. Pour over the salad and mix gently.
  4. Cover and refrigerate for at least 1 hour.

Enjoy!

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Recipe based on one by yooper
Photo by Calee

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Savory Oven French Fries With A Secret Ingredient

Oh, these Savory Oven French Fries are so simple and good! Why buy the frozen ones when fresh ones are so cheap and easy? Very tasty!

 

I don’t peel my potatoes, and I try and get them nice and crispy on the outside!

The secret is the Italian seasonings, and sometimes I sprinkle on some Parmesan cheese.

The salad dressing mix gives them a savory flavor. Enjoy!

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Savory Oven French Fries
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Savory Oven French Fries
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

It's the salad dressing mix that makes these oven fries so good!

Course: Side Dish
Cuisine: American
Keyword: Savory Oven French Fries
Servings: 6
Calories: 395 kcal
Ingredients
  • 6 medium potatoes
  • 1 ounce Good Seasons Italian dressing not mixed
  • 2 tablespoons oil
  • 1 tablespoon fresh parsley Chopped
Instructions

  1. Preheat oven to 350F.

  2. Peel the potatoes and slice for French fries. Lay the potatoes out on a paper towel, pat dry. Potatoes should be as dry as possible.

  3. Put potatoes in a large bowl and drizzle with oil, tossing to coat evenly.

  4. Lay in a single layer on a large baking sheet; sprinkle with the dry dressing mix and parsley.

  5. Bake 25 min, then flip over only once. Return to the oven and increase the temperature to 450F. Cook 3 to 5 min longer until potatoes are tender and start to brown.

 

Enjoy these Savory Oven French Fries!

Up next:

Pesto Pasta Salad Recipe

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Recipe based on one by Loves2Teach
Photo by lazyme

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